Asparagus, Leek and Potato Soup

June 5, 2013 by Julie Mitchell0

Creamy-Asparagus-Soup-with-Morel-Mushrooms-and-Ramps-500

Thanks to my sister Kelly I have enjoyed this delicious soup at work and at home. It is so easy to make and great to serve at any temperature. I hope that you like it as much as we have.

-Kristy

Ingredients

2 cups of cubed red potatoes

2 cups leeks

2 cups asparagus

juice of one lemon

1 tbsp of extra virgin olive oil

1 can of Trader Joe’s light coconut milk or 1/2 cup of coconut milk, 1 carton of organic vegetable broth

1/4 tsp of celtic sea salt

You may add one of the following for additional flavor:

parsley

dill

nutmeg

Directions:

Chop up and saute potatoes, leeks, asparagus in extra virgin olive oil.

Once all vegetables are tender add in the vegetable broth and bring to a boil.

Allow to cool.

Pour ingredients into your Vitamix  and add coconut milk, lemon juice, salt and blend until smooth and creamy.

Pour into pot and heat on low.

Top with nutmeg, parsley, or dill and ENJOY!

This tastes great warm or cold.


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